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11
CANOLA DIGEST SEPTEMBER 2011
green counts are high or you have a
sense that the bin is at risk, transfer
the whole bin.”
Electronic bin monitoring cables can
detect rising temperatures within a
10-foot radius of the cable, providing
an extra level of security. OPIsystems
has a new bin cable that captures
temperature as well as moisture by
measuring the relative humidity in the
air space between grain kernels. The
grower enters the grain type into the
monitor, and the monitor provides a
seed moisture reading accurate to
within 1.5 percentage points.
You can use a handheld StorMax
monitor to get these readings, or OPI’s
new Integris system that sends alerts
by email, text message or computer
screen pop-up whenever grain temper-
ature or moisture hits a programmed
upper limit or changes too fast.
IntegrisPro provides fan control,
turning on aeration fans automatically
when needed.
Technology can help growers monitor
stored canola, but whether growers go
high tech or no tech, nothing can replace
the peace of mind of turning over bins
and monitoring regularly – especially
if canola has green seeds or moisture
above eight percent.
s
Jay Whetter is communications manager
with the Canola Council of Canada.
GRADING TOLERANCES VERY LOW FOR HEATING
No.1 Canada canola is allowed only 0.1 percent heated seed.
Tolerances are 0.5 percent heated for No.2 and 2.0 percent for No.3.
Anything above that is considered “sample”. The Canadian Grain
Commission’s grading guide says “heated” refers only to seeds that
are distinctly or badly bin-burned. Heated seeds are black or dark
chocolate brown when crushed and may have a heated odour. Seeds
that are light tan when crushed are “heated” if they have an odour
or are in combination with dark brown or black seed. Light tan seeds
are “damaged” (not considered heated) if they have no odour and are
not in combination with other more severely damaged seed.
s
Left: The OPI-Integris moisture cable monitors moisture content
and temperature of stored grain. Below: A solid core of burned canola
in Bill Sandilands’ bin, Carstairs, Alberta.
When crushed, heated
seeds are black or dark
chocolate brown and may
have a heated odour.